Marinate the
paneer, capsicum, onions and tomatoes in separate bowls. Cover and let them
rest in the fridge for 2 hours, or preferably 24 hours.

When you are
ready to grill the marinated paneer and vegetables in the tandoor, arrange them
on the skewers. Alternate between paneer pieces, capsicum, onion and tomatoes
while arranging them on the skewers.

When the coals
in the tandoor are ready, arrange the skewers in the tandoor.

When the
marinade on the underside sets, turn the tikkas and baste it with some marinade
if you wish. Turn again and continue to cook until the second coat of the
marinade is cooked. Cooking the paneer malai tikka takes about 7-8 minutes.

Remove
the skewers from the tandoor and carefully slide the tikkas off the skewers
into the plate using a pair of tongs. Serve paneer malai tikka hot with some
green chutney and cabbage salad.

Tuesday, 17 October 2017

Kasha
is a type of cereal made with buckwheat groats which have first been roasted,
then soaked and finally simmered till it becomes soft. Kasha bread is healthy,
and tastes almost like a cake. Buttermilk, cream and nuts all come together to
give it a beautiful texture.

Ingredients

1/4 Cup Kasha

1/3 Cup Boiling water

1 Cup Buckwheat flour

1 Cup All-purpose gluten free flour

1/2 Cup Brown sugar

1 tsp Baking powder

1 tsp Baking soda

1 tsp Xanthum gum

1/2 tsp Salt

1/2 Cup Buttermilk

1/2 Cup Cream

1 Egg

1/4 Cup Oil

1/2 Cup Walnuts

Method

In a bowl soak the
kasha in boiling water. Let it rest for 15 minutes.

Sunday, 1 October 2017

Arhar dal - 1/2 cup which has been soaked in water 1/2 an hour
before.

Tomatoes - 3Ginger
- 1&quot;

long piece
Green chillies – 2

Bottle gourd - 1 cup (cut into medium sized pieces)

Beans - 10 to 12 (cut into 1&quot; long pieces)

Vegetables can be added according to your liking for eg: pumpkin,
apple gourd, brinjal etc.

Green coriander - 2 to 3 tbsp (finely chopped)

Curry leaves - 15 to 20

Tamarind pulp - 2 tbsp

Mustard seeds - 1/2 tsp

Methi (fenugreek) seeds - 1/4 tsp

Turmeric powder - 1/4 tsp

Salt - 1 1/2 tsp or add to taste

Oil - 3 to 4 tbsp

Whole spices which we will turn into Sambhar masala:

Chana dal - 1 tsp

Urad dal - 1 tsp

Red chillies - 2 (you can add more if you prefer spicy)

Whole coriander - 2 tsp

Jeera (cumin seeds) - 1/2 tsp

Methi seeds - 1/2 tsp

Mustard seeds - 1/2 tsp

Elaichi (cardamom) – 2

Black pepper - 8 to 10

Cloves – 2

Cinnamon - ½ &quot;
long piece.

Method

We will roast all these whole
spices and grind them. First of all we
will boil dal to make Sambhar. Put dal in a cooker, turn on the gas.

Add 1 cup water in the cooker
followed by 1/2 tsp salt,close
the lid till 1 whistle goes off.

Until the whistle goes off let us
roast the whole spices for Sambhar masala.

Put the spices in a pan
spices have to be roasted on a low flame while you keep stirring them.

After the spices are roasted
take them out on a plate as the pan is still hot and the spices will keep
roasting.

The
whistle has blown
so now we will lower the flame let dal cook for 3-4 minutes on a low flame. After
3-4 minutes the dal is cooked so remove the cooker from the gas.

Till all of the pressure is realesed
from the cooker let us boil the vegetables. Put the vegetables in a pan along with 1/2 cup
water. Cover the pan and cook the vegetables on a medium flame till they become
tender.

Now let us grind the spices
by the time. Put the roasted spices in
the mixer along with the tomatoes(cut them first)so
that they grind well all together. Cut tomatoes, ginger and green chillies into
big pieces.

Grind all of these into a fine
paste. Check the vegetable sthey
are still hard so allow them to cook for some more time.

Now let us prepare spices for
Sambhar a
big utensil would be better as Sambhar has to be made quite thin.

Pour 2 spoons oil after pan
is heated. Put mustard seeds, methi seeds and after they are roasted add curry
leaves. Now add turmeric powder and the grounded spices.

Put the mashed dal in the utensil
with vegetables. Sambhar is thick in consitency at the moment and has to be
made thin. So we will add more (1 cup) water to it. Add tamarind pulp, salt and
mix.

Now we will allow Sambhar to boil
for another 3-4 minutes after it starts boiling on a low flame. Sambhar is
starting to boil so
in this same manner (as it is boilin) we will let it cook it for 4-5 minutes.

After 4-5 minutes of
boiling, Sambhar is prepared. Turn off
the gas. Put little bit of coriander in Sambhar and mix. Steaming hot Sambhar
is ready. We have cut and boiled vegetables to prepare Sambhar.

If
you have gourd, pumpkin, beans or cauliflower curry in the fridge then we can
add them in the Sambhar as well. This does not require us to put in other
vegetables. Doing this brings the curry to use and also save time while cooking.
It also make very tasty. This amount of Sambhar is sufficient for 4-5 family
members. Serve Sambhar with dosa, idli, vada or rice.